Traditional Irish hot cross buns recipe
These spiced and fruity sweet treats, traditionally eaten during Lent, are said to have mythical properties
Hot cross buns are traditionally baked to be eaten during Lent, the 40 days before Easter. The bun acquired mythical properties over the centuries, and early literature reveals that the hot cross bun was also known as the Good Friday Bun.
The most famous story says the hot cross bun originated in the 12th century, when an English monk is said to have placed the sign of the cross on the buns to honor Good Friday. Throughout history, the bun has been credited with special virtues, among them ensuring friendship between two people sharing a bun. An old rhyme states, "Half for you and half for me, between us two, good luck shall be."
Another tradition holds that a hot cross bun should be hung from the kitchen ceiling from one year to the next to ward off evil spirits. Healing properties were also attributed to it. Gratings from a preserved bun were mixed with water to provide a cure for the common cold.
There are loads of delicious ways to eat this legendary treat: you can slice them, toast them, and butter them. I love them toasted with real butter and strawberry jam.
Irish hot cross buns recipe
This recipe is an old family one, and it makes about 10 buns - but we always double it up.
Ingredients:
4 cups bread (strong) flour
Pinch of salt
2 tsp mixed spice
6 tbs butter
2 tsp (1 packet) active dry yeast
1/4 cup caster sugar
1 egg
1 cup warm milk (30 seconds in the microwave will do)
1 cup dried seedless raisins
Grated rind of an orange
Method:
Put the flour, salt, and mixed spice in a bowl, and give them a quick whisk to mix. Rub the butter into the flour mix until it resembles fine breadcrumbs. Add the yeast, sugar, beaten egg, and milk, and stir until a soft dough forms.
Knead for 10 minutes until the dough is smooth and elastic. If you are using a mixer to make these buns, let it run on low for five minutes with the dough hook. Add the dried fruit and grated orange rind, then knead for another minute.
Roll out the dough slightly and cut it into 10 pieces. Roll these into balls on the table using the flat of your hand and place them on a baking sheet or tray. Leave the same width between each bun so they have room to rise.
To make the cross, mix 1 cup of flour with about 3 tablespoons of cold water to make a basic soft dough. Roll it out really thin, then cut into thin strips. Dampen with a little water and stick to the top of each bun. Take a length of plastic wrap and brush it with a little cooking oil. Place this loosely on top of the buns (oiled side down) and leave in the kitchen to double in size - about 20 minutes depending on the weather and the warmth of the room.
Bake in a preheated oven at 390°F (360°F in a fan oven) for 20 minutes.
Hot cross buns were traditionally brushed with a sugar and water glaze when they're still hot, but I prefer to brush them with local honey
Enjoy!
For more from Zack see www.IrishFoodGuide.ie.
* Originally published in 2015 and updated in February 2026.
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